Bulldog Cuisine: Crab Cakes a la Tara Sue

If a man cannot or will not cook, he is not a man. All REAL men – manly men, if you will – know how to cook, and by cook I don’t mean scurry around a studio kitchen yelling “BAM!” and cooking stuff most ordinary chefs don’t cook, like that wretched little Emeril does on his stupid Food Network show. Honestly…what kind of serious chef has his own studio band, complete with an African-American Doc Severinsen? I learned to cook because my mother – God rest her soul – was a superb cook. When I moved out and lived on my own, I had no choice but to teach myself the arcane ways of the kitchen. And now I happily pass what I have learned along to you, gentle reader.

This is an old Louisiana recipe that dates back to the late 19th century and comes to us courtesy of my dear friend Tara Sue.

Ingredients for crab cakes

2   tbsp butter
1   tbsp finely diced red bell pepper
½  cup  diced green onions or scallions
1   tsp  minced fresh garlic
1   lb.   lump crab meat, canned, well drained and rinsed.
1   egg beaten slightly
¼  cup mayonnaise
1   tbsp  Dijon mustard
¼  tsp  cayenne pepper
¼  cup  minced fresh flat leaf parsley
2   tbsp  plain breadcrumbs
1   pinch each of salt and pepper or to taste
½  cup  plain bread crumbs in a shallow plate
¼  cup  extra light olive oil

Ingredients for hollandaise sauce

3   separated egg yolks
1   pinch  cayenne pepper
3   tbsp   fresh lemon juice
¼  cup  melted butter, hot

Directions for crab cakes

In a small skillet on medium heat add butter and then bell pepper, onions or scallions and garlic. Cook gently for a few minutes until onions or scallions are translucent and softened, about 10 minutes. Set aside.

In a large bowl mix sautéed vegetables, egg, mayonnaise, mustard, cayenne pepper, parsley, and breadcrumbs. Mix thoroughly and then gently fold in the crabmeat – try not to break up the pieces. Form patties measuring 1-1/2” thick and 3” diameter. Gently press each patty into breadcrumbs to coat. Place patties on a plate and refrigerate for 1 to 2 hours before cooking so they hold their shape when cooking.

In a large skillet over medium heat add olive oil. Cook the cakes, rotating as needed to provide a nice even brown color, about 6 minutes.. Flip once and cook the other side for 6 minutes.

To keep warm, place in a 200 degree oven until all are patties are cooked.  Can be served with lemon or hollandaise sauce.

Directions for hollandaise sauce

Place egg yolks, lemon juice and cayenne in a blender. Set blender to WHIP and turn on. Slowly pour in melted butter and continue whipping for 1 minute

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2 Responses to Bulldog Cuisine: Crab Cakes a la Tara Sue

  1. Barb says:

    Now we’re tawkin’!! I LOVE crabcakes, but they can taste so different from one recipe to another. I will give this one a try and report back…not that you asked for that! ; )
    HAPPY THANKSGIVING to our favorite bullicious blogger!!

  2. kareyann says:

    The BEST crab cakes ever! No doubt about it. And the hollandaise is divine.